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Wednesday, 7 September 2011

Chicken Enchiladas

Some meals I have at home are fairly regular. Curry being the (favourite and) most frequent. But, having had cravings for spicy foods lately, I wanted to make something we don't have that often. And enchiladas it was.

I didn't want to just buy an Old El Paso enchilada kit, instead I wanted to feel like I had a bit more control over the cooking. There was also some Nando's Lime and Coriander sauce floating around in the cupboard that I used. It complimented the spicy 'Mexican' seasoning well.

At the moment, I've also got this thing for buying whole chickens and portioning them myself. Basically, this involved cutting the chicken into eight portions: 2 breasts, 2 thighs, 2 drumsticks, 2 wings. (Though I keep the thighs and drumsticks attached). There is also the carcass for making chicken stock. This is a more economical way of buying chicken.

Chicken Enchiladas

Serves 2

2 chicken breast

1 tablespoon Mexican seasoning

1 tablespoon vegetable oil

1 red pepper, sliced

3 spring onions, sliced

4 tortilla wraps

Nando's Lime and Coriander sauce,

to taste (optional)

300g Mexican mild salsa

100g cheese, grated

(such as Monterey Jack, Red Leicester or Double Gloucester)

Preheat oven Gas 4 (180°C/350°F)

Cut the chicken into thin strips. Place into a bowl and coat with the Mexican seasoning. Cover and leave for 30 minutes.

Meanwhile, put the oil into a frying pan and stir-fry the red pepper and spring onion for 2-3 minutes. Remove from pan and set aside.

In the same pan, fry the chicken on a medium-high heat for 5 minutes, until lightly browned. Remove form pan and set aside.

Place the tortillas on to a clean work surface and line the chicken, red pepper, spring onion and lime and coriander sauce, if using, down the middle of each. Then roll the tortillas up, folding the ends inwards to encase them.

Place into an ovenproof dish. Cover with the salsa, followed by the cheese. Bake for 20-25 minutes, until golden. Ensure the chicken is cooked thoroughly.